Raisin Bread - cooking recipe

Ingredients

1 pkg. dry yeast
1/4 c. warm water
1 c. raisins
1/4 c. oleo
1/4 c. sugar
2 eggs, beaten
1 1/2 tsp. salt
1/2 c. buttermilk or milk, scalded
3 3/4 c. sifted flour

Preparation

Soften yeast in warm water.
Combine raisins, butter, sugar, salt and hot milk; stir to dissolve sugar.
Cool to lukewarm. Stir in 1 1/2 cups of the flour.
Beat well.
Add yeast and eggs; mix well.
Add enough of remaining flour to make a moderately soft dough.
Turn out on lightly floured surface.
Knead until dough is smooth and elastic (10 to 12 minutes).
Place in a lightly greased bowl, turning once to grease surface.
Cover; let double (1 1/2 to 2 hours) in warm place.
Punch down; divide dough in half, rounding each in ball.
Cover and let rest 10 minutes.
Shape in loaves.
Place in 2 greased loaf pans.
Cover; let rise almost double (45 to 60 minutes).
Bake in 375\u00b0 oven about 25 minutes. Place foil over top last 10 minutes, if necessary.
Remove bread from pans; cool.
Combine 1 cup sifted confectioners sugar and about 1 1/2 tablespoons milk; used to glaze loaves.